Yogurt Almond Powder Cookies

Materials are ready;

Cut the butter into pieces and weigh it, soften it at room temperature, and press it lightly with a finger so that a noticeable indentation is made.

Use a spatula to mix the powdered sugar and butter, then use an electric mixer on low speed to beat until well combined;

Add the original flavor yogurt to the butter in 4 portions, making sure each portion is fully incorporated before adding the next.

The beaten butter mixture should not separate into oil and water; if you want a crispy texture, just beat it evenly; if you want it even crispier, you can beat it a bit longer until the butter mixture turns light white.

Sift the flour and milk powder into the butter mixture;

Mix evenly with a spatula, then add the almond flour;

Fold evenly with a spatula, mix until combined, do not overmix;

Put the star tip onto the piping bag and fill it with cookie dough;

Keep the nozzle 0.5 cm above the baking tray and pipe the S pattern vertically;

Place in the preheated oven on the middle rack, bake with upper and lower heat at 160/130 degrees for 20 minutes, then let it sit for 5 minutes before taking it out.

Let the cookies cool for a while until they harden, then take them out, and once cooled, store them in a box.

Yogurt almond powder cookies, crispy and slightly crunchy!